Name: Lentil and wild rabbit soup
Yield: Serves 6-8
Ingredients: 200 g dried Puy lentils, rinsed; 1 large fresh bouquet garni of parsley, thyme and bay leaf; 1 wild rabbit, jointed; salt and freshly ground black pepper; 1 garlic clove, peeled and halved; about 1.5 litres chicken stock; 2 celery sticks, trimmed and halved; 1 onion, peeled and halved; 5-6 black peppercorns; 125 ml full-bodied red wine; 125 ml port; 2 carrots, peeled and halved; 2 juniper berries, bruised

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Wild rabbit and lentils have a natural affinity. This is a hearty soup with an earthy flavour. Serve it with croutons or toasted bread.

Ingredients

1 wild rabbit, jointed
2 carrots, peeled and halved
1 onion, peeled and halved

Method

Put the rabbit and vegetables in a large pot and cover generously with chicken stock. Bring to the boil, skimming off any scum. Add the garlic, juniper berries, peppercorns and bouquet garni. Reduce the heat and simmer for 30 minutes.

Lift out the rabbit joints and set aside to cool slightly. Strain the stock and return to the pan. Bring back to the boil. Add the lentils and simmer for

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Lentil and wild rabbit soup

Ingredients

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